Paper Parcel Seafood & Tenderstem® Linguine

Paper Parcel Seafood & Tenderstem® Linguine

  • 20 mins preparation

  • 50 mins cooking

  • 4


  • 400g linguine
  • 16 large raw prawns, peeled, with tails on
  • 500g fresh clams, cleaned
  • 500g fresh mussels in their shell, cleaned and beards removed
  • 125ml white wine
  • 4 cloves of garlic, sliced
  • 250g Tenderstem® spears, trimmed
  • sea salt and freshly ground pepper
To serve:
  • lemon wedges
  • olive oil for drizzling
  • small bunch of parsley, chopped
  • crusty bread
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  1. Pre-heat the oven to 180C/160C fan/gas 4.
  2. Cook the linguine in a pan of boiling, salted water for 10 minutes or until al dente. Drain and leave to one side.
  3. Cut 8 x 40cm square pieces of baking paper and using 2 pieces to create a double layer, line 4 deep bowls (approx 750ml capacity).
  4. Divide the linguine between the four bowls, then divide the prawns, clams, mussels, wine and butter equally and add them to the bowls. Add the Tenderstem® spears and season with salt and pepper.
  5. Bring the sides of the paper up to form a parcel and secure tightly with string.
  6. Place the parcels on an ovenproof tray and bake for 35-40 minutes or until the shellfish is cooked and the mussels and prawns are open.
  7. Pop the parcels on plates and at the table let your guests to open them at the table *. Serve with lemon wedges, a drizzle of olive oil, a bowl of chopped parsley and plenty of warm crusty bread.
  8. * Discard any shellfish that has not opened.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.